News & Analysis on Food & Beverage Development & Technology
Tate & Lyle is launching two new additions to its Merigel line of starches which enable snack products to be oven-baked instead of fried, thus reducing fat content without compromising taste or texture.
A new soybean oil trait that can deliver improved nutritional benefits and is more versatile than tradition soybean oil products has been created by DuPont's Pioneer Hi-Bred unit.
Bakers in New Zealand will now by law have to fortify bread products with iodine, as regulators in the country attempt to boost consumption of the essential nutrient.
A new study suggests a dairy beverage fermented with propionic acid may boost feelings of satiety, but work will be needed on optimal dose and palatability of market-viable food concepts.